Strawberry Fluff Recipe
Strawberry Fluff Recipe photo by Taste of Home

Strawberry Fluff Recipe

Read Reviews
4.5 8 7
Publisher Photo
This recipe from my sister-in-law was a big hit at our parents' 50th wedding anniversary. Guests always seem to enjoy the fluffy texture and the tangy flavor from the sliced berries. —Cindy Borg Newfolden, Minnesota
TOTAL TIME: Prep: 20 min. + chilling
MAKES:80 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 80 servings


  • 1 package (3 ounces) strawberry gelatin
  • 2 cartons (13-1/2 ounces each) strawberry glaze
  • 2 quarts cold buttermilk
  • 4 packages (5.1 ounces each) instant vanilla pudding mix
  • 4 cartons (16 ounces each) frozen whipped topping, thawed
  • 4 quarts fresh strawberries, sliced
  • Additional fresh strawberries, optional

Nutritional Facts

1/2 cup equals 126 calories, 4 g fat (4 g saturated fat), 1 mg cholesterol, 140 mg sodium, 19 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.


  1. In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set.
  2. Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired. Yield: 80 servings.
Originally published as Strawberry Fluff in Taste of Home June/July 2007, p39

Reviews for Strawberry Fluff

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 30, 2012

"<p>Love this recipe. At the RV Park where we live in summer we made it for a brunch for 100 people, prepared and dished in single servings day before. Stored overnight in fridge on sheet cake pans and could stack. In Minnesota and Arkansas the glaze is in produce at Wal-Mart and all other supermarkets by fresh strawberries</p><p>and most often the brand is Marzetti's. Comes in a clear container similar to a sour cream container.) The glaze is most often used when making strawberry pie. The entree for the brunch was my recipeToH published in 1998 called  "Sunday Breakfast casserole" recipe. I think ToH calls it Sunday Breakfast Hotdish now in the recipes.</p>"

Reviewed Aug. 2, 2011

"I made this recipe for a graduation party and everyone loved it! I divided everything in half to get a smaller batch, but did use the full 3 oz of strawberry gelatin."

Reviewed Jul. 19, 2011

"The glaze was a little hard to find, but finally found it in the produce section of the grocery store near the strawberries. I made this for a church snack-n-chat for my mom's 4th of July birthday and it was a big hit. My sister-in-law and I finally had to get an old porcelain bathtub up from the basement, washed it real good, so that we had enough room to mix it. We now refer to it as "bathtub fluff" Very good though and actually was still good 3 days later, didn't separate at all. We used 6oz plastic cups to serve it in filled about half full."

Reviewed May. 18, 2010

"Can this be frozen?"

Reviewed Jun. 6, 2009

"I took this recipe 3 times for 100 people and there was a little bit left. Next time I'll only take it 2 times and I think I could downsize it to about 6 servings!"

Loading Image